Cherry Ripple Sour Cream Coffee Cake

Cherry Ripple Sour Cream Coffee Cake (Adapted from CL)

For the streusel

1/2 cup white whole-wheat flour
1/2 cup old-fashioned rolled
1/2 cup packed brown sugar
1/4 cup chopped pecans, toasted
1 teaspoon cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil

For the cake

1 cup all-purpose flour
1 cup whole-wheat pastry flour (can use all-purpose)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla
1 large egg
1 large egg white
1 cup sour cream
2 cups pitted fresh cherries, coarsely chopped

To prepare the streusel

In a small bowl, stir together flour, oats, sugar, pecans and cinnamon. Pour in concentrate and oil, stirring until crumbly.

Preheat oven to 350

To prepare the cake

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together oil and butter. Add granulated sugar, vanilla, egg, and egg white - beat until smooth.

Add dry ingredients and sour cream alternately to egg mixture, beginning and ending with the flour mixture. Gently fold in cherries.

Spoon half of batter into a 10" tube pan coated with nonstick spray. Scatter the top with half of streusel. Spoon remaining batter on top and sprinkle with remaining streusel, pressing it in gently to adhere. Place into the oven and bake until a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 40 to 50 minutes. Remove and set pan on a wire rack to cool for 10 minutes - run a thin knife around the edge and let cool completely before serving.

Makes about 12 to 16 servings.

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